Wednesday, October 3, 2012

Pumpkin Sausage Penne Pasta

Our kids LOVE pasta! They could eat it every day I bet and still love it. Although we don't have pasta EVERY day, we do have it quite often. And the dish that I'm sharing today is one that we have been making for quite a few years that our whole family loves. It has a wonderful flavor with the sage and sausage. The sauce is beautiful, toasty orange and yellow. The pumpkin blends in perfectly, a smooth creamy flavor. It's perfect for fall, but we make it ALL year round.

*Note: For this recipe you can use canned pumpkin or any kind of winter squash, cooked and pureed in the blender.

1 lb. penne pasta

2 Tbsp. Olive Oil, divided

1 lb. bulk sausage

4 cloves garlic, chopped

1 med. Onion, finely chopped

1 bay leaf

2 Cups Chicken broth, divided

2 tsp. ground sage

1 Cup cooked, pureed pumpkin

½ Cup heavy cream*

1/8 tsp. cinnamon

¼ tsp. nutmeg

Salt & Pepper, to taste

Shredded Parmesan Cheese

In a large pan, cook pasta according to package directions until still firm, but not hard (al dente). While pasta is cooking, heat a large skillet on medium heat. Add 1 Tbsp. oil to hot pan & brown sausage. When sausage is cooked, transfer it to paper towel-lined plate and drain off fat. Add remaining oil to the skillet and sauté garlic and onion until transparent. Next add bay leaf, sage, and 1 Cup chicken broth. Heat mixture until liquid is reduced to half. Then add remaining stock and pumpkin. Stir and heat to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season with cinnamon, nutmeg, and salt & pepper. Simmer sauce 5-10 minutes to thicken. Remove bay leaf from sauce. Combine sauce and pasta & top with cheese. Serve immediately with a salad and loaf of freshly made bread.

*Note: Instead of cream you can use milk, half & half or evaporated milk

This dish makes great leftovers!Recipe Source: Slightly adapted from a recipe given to me by a good friend Linda